2 cups basil leaves 2 cups milk 1 cup heavy cream ¾ cup sugar 1 tbsp. lemon zest ¼ tsp. salt 6 egg yolks
Combine basil, milk, cream, sugar, zest, salt, and yolks in a blender and puree until smooth. Pour into a 2-qt. saucepan and heat gently until sugar dissolves. Remove from heat and pour through a fine strainer; chill in the refrigerator. Pour into an ice cream maker and freeze according to manufacturer's instructions. Serve garnished with fresh basil leaves.